Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream-Reference-Cited by-同舟云学术

Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream

Published:2007-10-13 Issue:23 Volume:55 Page:9634-9645
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schlutt Birgit¹,Moran Noelia¹,Schieberle Peter¹,Hofmann Thomas¹

Affiliation:

1. Institute of Food Chemistry, University of Muenster, Corrensstrasse 45, D-48149 Münster, Germany; German Research Center for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany; and Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0721545

Reference40 articles.

1. CREAMY PERCEPTION I: IN MODEL DESSERT CREAMS

2. Mapping consumer perceptions of creaminess and liking for liquid dairy products

3. Sensory assessment of fat content in fluid dairy products

4. Contribution to the understanding of consumers’ creaminess concept: A sensory and a verbal approach

5. Understanding Creaminess Perception of Dairy Products Using Free-Choice Profiling and Genetic Responsivity to 6-n-Propylthiouracil

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